The quality of raw fish depends on the correct grasp of fishing season. It's still early, and the fish is too small and thin; Too late, too thick and too hard. The "hairtail" flood season, in March of the lunar calendar, is called "pre-flood season" by fishermen. At this time, the note of "hairtail" caught was too thin. Under normal circumstances, no one goes to the sea to open the net; The first half of May is the "late flood season", with thick stripes and hard fishbones; At this time, the things caught can only be eaten as dried hairtail (commonly known as: Baida). Fish with pickled vegetables are only eaten raw in early and middle April and about ten days. Fishermen used to call it "mid-flood season". The "hairtail" caught is thin and even, and the meat is fat and soft, which is most suitable for pickled fish to eat raw. According to the requirements of "Five Flavors Harmony", fishermen conduct preliminary processing and pickling from the aspects of quality, quantity, equipment and proportion (the ratio of salt to raw fish) at regular intervals, and the first products should be transported to Wenzhou around the Dragon Boat Festival. After warehousing, sort out the semi-finished raw fish, remove the miscellaneous fish mixed in the initial preparation, remove the broken fish head and impurities in the salt, after cleaning, drain the marinade, measure the proportion of salt, and pour it into a sterilized small tank according to the fixed amount of raw fish for later use.

Whether raw fish is delicious or not depends on the soup. "Soup" is similar to the soup used by restaurant chefs, the making of "soup" and "harmony of five flavors".